Apple Rutabaga Soup
This soup looks and tastes like liquid autumn. It’s incredibly simple to put together and can be made well in advance and frozen. The elusive secret ingredient is a bit of maple syrup which enhances the natural sweetness of the rutabaga.
- 1 stick (1/4 pounbutter
- 1 cup onion roughly chopped
- 1 cup Granny Smith apple peeled, cored and roughly chopped
- 1 cup rutabaga peeled and roughly chopped
- 1 cup butternut squash peeled, seeded and roughly chopped
- 1 cup carrots peeled and roughly chopped
- 1 cup sweet potato peeled and roughly chopped
- 1 quart good chicken stock
- 2 cups heavy cream
- 1/4 cup maple syrup
- salt and cayenne pepper to taste
- In a large sauce pan over medium high heat, melt the butter.
- Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
- Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
- Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and pepper. Return the pot to the stove and bring just up to a simmer.
Makes 2 quarts, 4-6 servings.